Organizers of Sunday's New Orleans Po-Boy Preservation Festival presented by Blue Plate Mayonnaise estimate that 45,000 hungry attendees jammed the seven blocks of Oak Street where the festival was held. Last year's attendance estimate was 30,000.

Some of the longest of the long lines for food were in front of the booth selling GW Fins' Fried Lobster tossed in Crystal Hot Sauce Butter Po-Boy, which was awarded Best of Show by the judging panel.

The French Quarter restaurant's Facebook page credits the dish to chef de cuisine Mike Nelson, and announced that the po-boy will be on the menu when the restaurant opens for lunch on Fridays in December.